| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 4 boneless center-cut pork chops (1/2 inch thick; 5 ounces each)
- Kosher salt
- 3 tablespoons extra-virgin olive oil
- 1/2 cup all-purpose flour
- 1 large shallot, finely chopped
- 8 fresh sage leaves
- 1/2 cup dry white wine
- 1 1/4 cups low-sodium chicken broth
- 5 thin slices prosciutto (about 3 ounces), 1 slice chopped
- 1 cup grated fontina cheese (about 2 ounces)
- 1/4 cup grated parmesan cheese
- 1 10-ounce package frozen peas
Instructions
- Preheat the broiler. Season the pork with salt. Heat 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. Working in batches, dredge the pork in the flour and add to the skillet; reserve the flour. Cook until browned, 1 minute per side. Transfer to a plate.
- Reduce the heat to medium; add the shallot to the skillet and cook, stirring, until soft, 3 minutes. Increase the heat to medium high. Add the sage and 2 teaspoons of the reserved flour. Cook until sizzling, 30 seconds. Add the wine; bring to a boil. Cook until reduced by half, 2 minutes. Add 1 cup broth; return to a boil and cook until thickened, 2 minutes. Add the pork; return to a simmer. Top each chop with a prosciutto slice, then the cheeses. Broil until bubbling, 1 to 2 minutes.
- Heat the remaining 1 tablespoon olive oil in a small saucepan over medium heat. Add the chopped prosciutto; cook until crisp, 1 to 2 minutes. Add the peas, the remaining 1/4 cup broth and 1/4 teaspoon salt. Cover; cook until the peas are tender, 5 minutes. Uncover; increase the heat to medium high. Cook until the liquid is reduced, 1 minute. Serve with the pork.
Nutrition Facts
| Calories | 550 calorie |
| Total Fat | 29 grams |
| Saturated Fat | 10 grams |
| Cholesterol | 115 milligrams |
| Sodium | 1200 milligrams |
| Carbohydrates | 24 grams |
| Dietary Fiber | 3 grams |
| Protein | 42 grams |
Reviews
This is the weirdest saltimbocca recipe I have ever seen. Normally thin pork cutlets are topped with sage and prosciutto and fried. There is no cheese involved. What were you guys thinking? Were you inventing the wheel?
Great weeknight meal
This was delicious! Pork was moist and the sauce was fantastic. This will be a new regular feature in our house.
WOW.. I think this was the best tasting pork chop I have ever had! Easy to follow recipe too. This will be a do over and over and over… ❤️
Fantastic. The sauce is flavorful and the sage infuses into the pork beautifully. Highly recommended.
We made this tonight, exactly as written, and it was *delicious*. Definitely keeping it in our rotation.
Excellent
The worst of anything we have ever eaten. Its turning into dog food. Don’t waste your money, had no taste at all
Delicious! Double the sauce 🙂
Delicious. We loved it. I did take the advice of some of the reviewers and used Marsala wine in place of the dry white. This is wonderful dish. I will make this again.